Today, I tried making a pound cake using chocolate chips made by crushing Meiji Chocolate Kouka 86%.
The finished cake was moderately sweet with a distinct bitter chocolate flavor. The texture was moist and soft.
Japanese link: Chocolate Chip Pound Cake Recipe
Chocolate Chip Pound Cake Recipe (Ingredients)
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) |
| 1 | Flour | 100 | 368 | ¥20 |
| 2 | 2 Eggs | 120 | 182 | ¥40 |
| 3 | Light brown sugar | 40 | 155 | ¥12 |
| 4 | Chocolate chips | 40 | 232 | ¥102 |
| 5 | Canola oil | 40 | 368 | ¥13 |
| 6 | Soy milk | 30 | 14 | ¥7 |
| 7 | Pinch of baking soda | |||
| (Total) | 370g | 1319kcal | ¥194 |
Calories and prices are approximate values.
Chocolate Chip Pound Cake Recipe (Instructions)
(1) Separate the egg whites and egg yolks.
(2) Beat the egg whites with a hand mixer for about 2-3 minutes, then add 10g of light brown sugar and mix for about 1 minute until glossy. This completes the meringue.
(3) In a separate bowl from the meringue, combine 2 egg yolks, 30g light brown sugar, 40g oil, and 30g soy milk, and mix with a hand mixer for about 2-3 minutes.
(4) Add 100g flour, the meringue, and a pinch of baking soda to (3), then mix with a hand mixer until there are no lumps of flour.
(5) Next, finely chop 40g of chocolate with a knife to make chocolate chips. Add them to the batter and mix with a spatula. This completes the batter.
(6) Pour (5) into a cake pan, tap the bottom of the pan about ten times (to remove air bubbles), and place in the oven (preheated to 180℃). Bake at 180℃ for 15 minutes, then at 170℃ for 15 minutes. It’s done.
(7) After cooling slightly, remove the pound cake from the pan and slice it. The finished cake was moderately sweet with a distinct bitter chocolate flavor. The texture was moist and soft.
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